Thanksgiving Spicy Maple Chicken

This hearty spicy maple chicken paired with coconut rice has become my go-to dish for impressing dinner guests while keeping the cooking process manageable. The combination of sweet maple syrup with fiery sriracha creates a glaze that caramelizes beautifully on the chicken while the coconut rice offers the perfect creamy complement.

I first created this dish for a Thanksgiving friendsgiving when I wanted something festive but different from traditional turkey. The vibrant colors and bold flavors were such a hit that it's now requested at nearly every gathering I host.

Ingredients

• Boneless skinless chicken breasts select plump pieces of even thickness for consistent cooking
• Pure maple syrup splurge on the real thing as it provides a rich complex sweetness that artificial syrups cannot match
• Soy sauce adds umami depth and balances the sweetness
• Sriracha sauce the star heat element with garlic undertones
• Minced garlic fresh is always best for more pronounced flavor
• Chili flakes provides additional heat and beautiful color
• Coconut milk use full fat for the creamiest rice result
• Jasmine rice its floral aroma works perfectly with coconut
• Chicken broth enhances the savory notes in the rice
• Fresh cilantro brightens the entire dish with herbaceous notes
• Lime wedges the acidity cuts through the richness

Step-by-Step Instructions

Prepare the marinade

Whisk together maple syrup soy sauce sriracha minced garlic and chili flakes until fully incorporated. This marinade is the heart of the dish creating the perfect balance of sweet tangy and spicy flavors. Make sure to whisk thoroughly to distribute the chili flakes evenly.

Sear the chicken

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a skillet until shimmering but not smoking. Place chicken carefully in the pan allowing it to develop a golden crust before flipping approximately 2 to 3 minutes per side. This step is crucial for developing flavor through caramelization.

Bake with marinade

Transfer the seared chicken to a baking dish arranging pieces with a small space between them. Pour the marinade evenly over the chicken making sure to coat the tops. The marinade will reduce and thicken in the oven creating a glossy sticky glaze.

Cook the coconut rice

Combine jasmine rice coconut milk chicken broth and a pinch of salt in a medium saucepan. Stir gently to combine. Bring to a boil watching carefully as coconut milk can boil over quickly then reduce to a simmer and cover. Allow to cook undisturbed for 18 to 20 minutes until liquid is absorbed and rice is tender.

Rest and serve

Remove chicken from the oven and let rest for 5 minutes to allow juices to redistribute. Fluff the rice with a fork breaking up any clumps. Serve chicken over a bed of coconut rice spooning extra glaze from the baking dish over the top. Garnish with fresh cilantro and serve with lime wedges.

Bookmark

The coconut rice is truly the unsung hero of this dish. I discovered it by accident when I ran out of regular milk for rice and used coconut milk instead. The resulting creamy texture and subtle sweetness became an instant family favorite that pairs perfectly with the bold flavors of the chicken.

Make Ahead Options

This dish works wonderfully for meal prep. The marinade can be prepared up to three days in advance and stored in an airtight container in the refrigerator. You can even marinate the chicken overnight for deeper flavor penetration. The coconut rice reheats beautifully in the microwave with a splash of water or additional coconut milk to restore its creamy texture. For busy weeknights I often prepare everything through the searing step then refrigerate until ready to bake.

Perfect Pairings

The sweet and spicy profile of this chicken calls for sides that provide contrast. A simple green salad with a tart vinaigrette works wonderfully to cut through the richness. For a more substantial meal roasted vegetables like brussels sprouts or carrots complement the flavors without competing. If serving for a special occasion consider starting with a light soup like miso or clear broth to prepare the palate for the bold flavors to come.

Customizing The Heat Level

One of the beauties of this recipe is how easily it can be adapted to your heat preference. For a milder version reduce the sriracha to 1 teaspoon and omit the chili flakes completely. The maple and soy will still provide wonderful flavor. For heat lovers increase sriracha to 2 tablespoons and add a finely diced jalapeño to the marinade. You can also serve with additional sriracha on the side allowing guests to adjust to their preference. Remember that the coconut rice helps temper the heat so consider this balance when adjusting spice levels.

Recipe Q&A

→ How can I adjust the spice level in this dish?

You can easily customize the heat level by adjusting the amount of sriracha sauce and chili flakes. For a milder version, start with half the recommended sriracha and omit or reduce the chili flakes. For extra heat, increase both or add a dash of your favorite hot sauce to the marinade.

→ Can I make this dish ahead of time?

Yes! You can prepare the marinade up to 3 days ahead and store it in the refrigerator. For best results, marinate the chicken for 2-4 hours before cooking. The coconut rice can be made earlier in the day and gently reheated with a splash of water or coconut milk when ready to serve.

→ What vegetables pair well with this chicken and coconut rice?

Steamed or roasted vegetables work wonderfully with this dish. Consider green beans, broccoli, bok choy, or a medley of bell peppers for color and nutrition. For a Thanksgiving theme, roasted Brussels sprouts or glazed carrots would be seasonal additions.

→ Can I substitute the chicken with another protein?

Absolutely! This maple-sriracha glaze works beautifully with salmon, pork tenderloin, or even firm tofu for a vegetarian option. Adjust cooking times accordingly - salmon typically needs 12-15 minutes in the oven, while tofu benefits from longer marinating time before baking.

→ What's the best way to store and reheat leftovers?

Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 325°F oven for 10-15 minutes until warmed through. The rice can be reheated in the microwave with a tablespoon of water sprinkled over it, or gently on the stovetop with a little coconut milk to restore creaminess.

→ Can I make this dish without coconut milk?

If coconut milk isn't available, you can prepare the rice with chicken broth and a tablespoon of butter for richness. For a different flavor profile, try using almond milk with a teaspoon of coconut extract, though the texture will be slightly less creamy.